Double-Coated Chicken
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A home-kitchen version of double-coated chicken, written step by step so it's easy to follow that's worth the oven time.
Ingredients
- 7 c. Kellogg's Corn Flakes, crushed to 1 3/4 c.
- 1/2 c. all-purpose flour
- 1/4 tsp. pepper
- 3 Tbsp. margarine, melted
- 1 egg
- 1 c. skim milk
- 1/2 tsp. salt
- 3 lb. broiler-fryer chicken pieces, washed and patted dry
Method
Measure cereal into shallow dish or pan.
Set aside.
In small mixing bowl, beat egg and milk slightly.
Add flour, salt and pepper.
Mix until smooth.
Dip chicken in batter.
Coat in crumbs.
Place in single layer, skin side up, in foil lined shallow baking pan.
Drizzle with margarine.
Bake in preheated 350° oven about 1 hour or until chicken is tender and juices run clear. Do not cover pan or turn chicken while baking.
Makes 6 servings.
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